Slow-Cooked Chili with Smoked Beef and Pinto Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, smoky chili simmered with smoked beef and pinto beans, rich with chili powder and cumin for a deeply satisfying weeknight meal. This american-inspired slow cooker ready in about 505 minutes pairs pound smoked beef short ribs, tablespoons olive oil, large yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 480 min Serves 6 American cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Cut 1 pound smoked beef short ribs into 1-inch pieces and season with salt and black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the beef for 3-4 minutes per side until browned, then transfer to a slow cooker.
  3. Step 3: In the same skillet, add 1 chopped yellow onion and cook for 5 minutes until softened. Add 3 minced garlic cloves and 1 chopped red bell pepper, cooking for 2 minutes until fragrant.
  4. Step 4: Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano, cooking for 1 minute to release flavors.
  5. Step 5: Pour 1 cup beef broth into the skillet to deglaze, scraping up browned bits, then pour over the beef in the slow cooker.
  6. Step 6: Add 1 can (15 ounces) drained and rinsed pinto beans and 1 can (14 ounces) diced tomatoes to the slow cooker.
  7. Step 7: Season with salt and black pepper to taste. Cover and cook on low for 8 hours until the beef is tender and flavors are melded.
  8. Step 8: Serve hot with shredded cheese and sour cream, if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Chili with Smoked Beef and Pinto Beans take to make?

Total time is about 505 minutes (25 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chili with Smoked Beef and Pinto Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound smoked beef short ribs from drying out.

Can I substitute ingredients in Slow-Cooked Chili with Smoked Beef and Pinto Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chili with Smoked Beef and Pinto Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chili with Smoked Beef and Pinto Beans?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes